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Instant Pot Lasagna Soup
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4.7 from 10 votes

Instant Pot Lasagna Soup

Instant Pot Lasagna Soup has all of the great flavors of a traditionally slow baked lasagna with only a fraction of the time required (only 6 minutes cooking time once the pressure cooker comes to pressure!). 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner
Cuisine: Italian
Servings: 8 serves
Calories: 390kcal
Author: Donna


  • 1 lb lean ground beef
  • 1 medium onion, diced
  • 5 cloves fresh garlic, minced
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 2 tablespoon fresh oregano, removed from stalk
  • 1 cup tomato sauce (sauce NOT kethcup)
  • 3 tablespoon tomato paste
  • 2 cups fresh tomatoes, diced (about 2 cups)
  • 3.5 cups organic chicken stock or vegetable stock (see notes)
  • 10 lasagna noodles, roughly broken (see notes re size)
  • 1 teaspoon fresh black pepper
  • 2 cups baby spinach
  • cup cream cheese (sub 1 cup ricotta or cottage cheese)
  • freshly grated parmesan, fresh basil and red chilli flakes to serve


  • Press 'sauté' on the instant pot. Add a small amount of cooking oil of choice (I used avocado). Once hot, add in the beef mince. Break up with a wooden spoon and sauté until browned.
  • Add in the onions, stir and cook for about 2 mins. Add in the garlic, stir and cook for another minute.
  • Pop in the carrots, celery and oregano, stir and cook for about a minute and then turn off the sauté function.
  • Add in the tomato sauce, tomato paste, fresh tomatoes and stock (see notes re stock). Give everything a good stir and then add in the broken lasagna noodles. Stir them in, making sure to cover them with the liquid otherwise they will not cook properly.
  • Put on the lid, seal and set the pot to 'Manual' pressure cook for 6 minutes.
  • Once the pot beeps do a 'Quick Pressure Release (QPR)', remove the lid and give everything a good stir. Add in the baby spinach and the cream cheese, give everything a stir, leave for a moment for the cream cheese to melt and then stir again.
  • Serve immediately with some freshly grated parmesan, fresh basil and red chilli flakes. You may need to add some salt (I usually find I don't have to due to the cheese and tomato paste). This can also be enjoyed the next day but it will be less soupy and more like a lasagna.


Noodles: Break into small pieces, roughly 3cm x 3cm to make for easier soup eating.
Stock: I like my soup to be thicker, so only add 3.5 cups. If you prefer it to be more liquid then add about 4 cups.


Calories: 390kcal | Carbohydrates: 48.8g | Protein: 20.5g | Fat: 8.2g | Saturated Fat: 3.8g | Cholesterol: 63mg | Sodium: 266mg | Fiber: 6.4g | Sugar: 7.7g